Thai-Style Broccoli Salad

Place the mung beans in a small saucepan with 3 cups cold water over high heat. Bring to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the mung beans are tender, about 25 to 30 minutes. Drain any remaining water and season the mung beans with salt.

Peel and mince the garlic. Halve the lime. In a medium bowl, combine the minced garlic, juice from just half the lime, cashew butter, tamari, as much chile garlic sauce as you’d like, and 3 tbsp warm water. Whisk well and set cashew sauce aside.

Thinly slice the cucumber. Cut the broccoli florets into bite-sized pieces. Roughly chop the artisan lettuce. Pick the mint leaves from their stems. Thinly slice the Thai chiles.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the cut broccoli florets and cook until browned in places and crisp-tender, about 4 to 6 minutes. Season broccoli with salt and pepper and toss with remaining lime juice and a pinch of sliced Thai chiles.

Spread just half of the cashew sauce on the bottom of large, shallow bowls. Top with chopped lettuce, cooked mung beans, roasted broccoli, and sliced cucumber. Sprinkle with mint leaves and remaining sliced Thai chiles and drizzle with remaining cashew sauce. Bon appétit!